Scalloped Potatoes and Cheese

This is a no-fail recipe no matter how you change it. Use what ever cheese you have (Cheddar, Swiss, etc.) Use red potatoes, russets, or Yukon Golds. I tend to be a bit more generous with the cheese.

Photo by Sue M.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    clove garlic, crushed

  • Cooking spray

  • 6

    medium peeled potatoes cut into 1/8" slices

  • 2-3

    T. Butter, melted

  • 1/2

    t. Salt

  • 1/8

    t. Black pepper

  • 1/2

    cup shredded Gruyere cheese

  • 1

    cup milk

Directions

Preheat oven to 425 degrees. Rub crushed clove of garlic all over the inside of a glass 8'"x11" baking dish. Coat dish with cooking spray. Arrange half of potato slices in dish. Drizzle with half of the melted butter. Sprinkle with 1/4 teaspoon salt and half of the pepper. Top with half of cheese. Repeat layering with remaining ingredients. Bring milk to a boil in small saucepan or microwave. Pour over potato mixture. Bake uncovered at 425 degrees for 40 minutes or until potatoes are tender.

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